Share Nature

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When we share nature I hope you start to think about it and take care of nature

Preparation	Ingredients
Preparation Melt the chocolate with the cacao butter and then the hazelnut praline and hazelnut paste. Then the rest of the ingredients.	Ingredients 225g PRN-HA50C2 75g PNP 20g cocoa butter 60g Or Noir Jumacao 10g Kasha (Geroosterde Boekweit) 12g Gomasio 2g dried seasweatpowder 8g chia seeds 28g Inclusion - Pailleté Feuilletine™ - pieces of crispy Brittany crepe - 2.5kg bag

Preparation	Ingredients
Preparation Heat the milk with the coffee beans. Burn the sugar until caramel and put the milk on it. Put the sugar with the egg yolks and pour some caramel on it and put all of it back in the pan. Heat until 80 degrees and put the gelatin mass in i	Ingredients 580g cream 20g coffee beans 120g sugar 140g Egg yolk 60g sugar 6g gelatin 30g water

Preparation

Ingredients

Preparation

Heat the milk with the coffee beans.

Burn the sugar until caramel and put the milk on it.

Put the sugar with the egg yolks and pour some caramel on it and put all of it back in the pan.

Heat until 80 degrees and put the gelatin mass in i

Ingredients

Preparation	Ingredients
Preparation Heat the juice and the puree with the munt, polydextrose, vinegar and vanilla, put the agar agar in it and boil it for 1 minute.	Ingredients 105g orange juice 39g bergamot puree 30g kalamansi puree 6g muntleafs 6g citrus vinegar 1pod(s) Vanilla pod 10g polydextrose 2g agar agar